Ingredients

2 lbs. skinless, boneless chicken breast
1 large onion, sliced thin
2 large bell peppers (use 1 red, 1 green), sliced
6 tbl. lemon juice
1 teaspoon minced garlic
1/4 cup of tahina (I use Yehuda brand, otherwise you'll need to prepare it according to instructions on pkg.)
5 tbl. olive oil
5 tsp. Pereg Shawarma Spice Mixture (or mix curry powder, cumin, salt pepper)
1 tsp. salt
Pita bread (get the thin chewy kind)

Directions

1. Mix the Pereg spice mixture with 3 tbl. olive oil, 3 tbl. lemon juice and minced garlic and mix until smooth
2. Cut the chicken into strips and combine with spice mixture. Mix well to coat evenly then refrigerate for 1 hour.
3. Broil the chicken on the top rack until brown, turning once (about 10 minutes). Alternately, you can grill the chicken on a barbecue (use thicker slices if you grill)
4. Fry the onions and peppers in 2 tbl olive oil until just brown.
5. Combine the tahina, 3 tbl. lemon juice, salt and and 1 tbl. olive oil and mix well. Consistency should be a little thin and taste of lemon juice.
6. To make the sandwich, add chicken, peppers and onions to a lightly toasted pita, drizzle with tahina, roll it up and enjoy!

crunchy says...

This is a simple recipe to make and it comes out great!
Nov 9, 2010 (report abuse)

shrilly says...

it was sooooooo good and it is not an opinion because i am a scientist and e found out that 99 persent of the would loves this recipe!!!!!!!!!!!!!!!!!!
Jun 6, 2011 (report abuse)

Yanina says...

It looks so super delicious! Of csorue I've tried to make one, but it was a kitchen nightmare. I think it's because I'm living in Norway and the ingredients just don't match! sweetened condensed milk which here is called VIKING MELK was probably not sweet enough or something and the filling wasn't creamy at all ;(. I add 6 (!!!) drops of food colouring and it was still yellow. and the result was super sour ;(
Dec 3, 2015 (report abuse)